Spring Scones

Reported by: Katherine Rowe
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Updated: 3/06 10:05 am
Strawberry and Rosemary Scones

3 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons cold butter, cubed
3/4 cup chopped strawberries
1 Tablespoon rosemary, finely chopped
1 1/4 cup milk, plus more for brushing the tops

Sift together flour, sugar, baking powder and salt. 
Rub butter into the dry ingredients with fingertips until the mix looks like cornmeal. 
Stir in strawberries and rosemary. 
Add milk and stir until you cannot stir any longer. If flour is not fully incorporated, mix with hands. 
Turn dough out onto floured surface, and knead until smooth. Add more flour or put dough in the refrigerator if dough is too sticky to work with. 
Form into a circle. Cut into four pieces with a floured knife or pizza cutter. 
Arrange on a parchment-lined baking sheet.
Brush milk over the top of each scone. 
Bake at 420* for 15 to 20 minutes. 
Cool for at least 15 minutes before glazing


Lemon-Rosemary Glaze

2 Tablespoons fresh lemon juice
1/4 teaspoon vanilla
1 teaspoon rosemary
1 cup powdered sugar

Whisk ingredients together and top scones. 

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